Vegan Mapo Tofu

Ingredients

• 1 block Soft Tofu
• 1 cup Vegetable Broth
• 2 tablespoons Fermented Black Beans
• 2 tablespoons Chili Bean Paste (Doubanjiang)
• 1 tablespoon Soy Sauce
• 1 teaspoon Sugar
• 1 tablespoon Cornstarch
• 1 teaspoon Sesame Oil
• 1 tablespoon Vegetable Oil
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 teaspoon Sichuan Peppercorns

Instructions

1. 1Cut the 1 block of Soft Tofu into 1-inch cubes. Set the tofu aside.
2. 2In a small bowl, whisk together the 1 tablespoon Cornstarch with 2 tablespoons of cold water until the mixture is smooth and lump-free. Set this cornstarch slurry aside.
3. 3Place a large wok or skillet over medium-high heat until it reaches approximately 375°F (190°C). Add the 1 tablespoon Vegetable Oil. Once the oil is shimmering, add the 2 cloves of minced Garlic and 1 teaspoon of minced Ginger. Stir-fry for 30 to 45 seconds, until they smell fragrant and are lightly golden, being careful not to let them brown or burn.
4. 4Add the 2 tablespoons of Fermented Black Beans and 2 tablespoons of Chili Bean Paste (Doubanjiang) to the wok. Continue to stir-fry for 30 to 45 seconds, until the paste smells fragrant and its color has slightly deepened.
5. 5Pour in the 1 cup of Vegetable Broth, 1 tablespoon of Soy Sauce, and 1 teaspoon of Sugar. Stir well to combine all ingredients, then bring the mixture to a gentle simmer over medium-high heat, where small bubbles consistently break the surface.
6. 6Carefully slide the 1-inch cubes of Soft Tofu into the simmering sauce. Reduce the heat to medium-low (approximately 200-250°F / 93-121°C), cover the wok or skillet, and let the tofu simmer gently for 5 minutes. This allows the tofu to absorb the flavors of the sauce.
7. 7Stir the cornstarch slurry again to ensure it is well mixed. Slowly pour the entire slurry into the simmering sauce while gently stirring continuously. Continue to stir for 1 to 2 minutes, until the sauce visibly thickens and achieves a glossy appearance.
8. 8Remove the wok or skillet from the heat. Drizzle the 1 teaspoon of Sesame Oil evenly over the tofu and sauce, then sprinkle the 1 teaspoon of Sichuan Peppercorns over the top. Serve immediately, perhaps over plain white rice.

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